The rich, buttery flavor and slightly cakelike texture of brioche bread make it a versatile bread you can serve as a sweet pastry or a savory dinner roll. You can also prepare it in a traditional brioche roll pan, as a loaf, tart or any other shape. If you have taken on the challenge of making brioche, proper storage is important if you don't plan on using or eating it right away. You can choose to either freeze the prepared brioche dough before baking, or freeze the freshly baked bread.
Raw Brioche Dough
Step 1
Prepare the brioche dough according to the recipe.
Step 2
Place the dough in a freezer-safe container after the final rise.
Step 3
Store the container in the freezer for up to 10 days.
Baked Brioche Bread
Step 1
Wrap freshly baked brioche bread tightly in aluminum foil while it's still warm from the oven.
Step 2
Place the foil-wrapped bread in a plastic bag. Tie the ends closed and push out as much air as possible.
Step 3
Seal the bag around the bread tightly with adhesive tape.
Step 4
Place the wrapped brioche bread in the freezer. You can store the brioche bread for up to two months.
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References
- Advanced Bread and Pastry, First Edition: A Professional Approach; Michael Suas
- Ad Hoc At Home; Thomas Keller
- The Kitchn: Brioche: A Bread for Breakfast, Lunch, or Dinner
- Cookstr: Classic Brioche
- Elegant Cook: Elegant Bread Recipes
Tips
- You can shape brioche dough by hand or place it in a bread mold before freezing.
- Thaw out the frozen dough in the refrigerator overnight.
- Thaw a frozen baked brioche by removing it from the plastic bag and foil and letting it sit at room temperature.
Writer Bio
Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.
Photo Credits
Ryan McVay/Photodisc/Getty Images